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Creamy Garlic Mushroom Chicken

Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!

I have been pretty obsessed with creamy delicious skillet meals lately. But my family LOVES them. I always have most of these ingredients on hand. I buy chicken and heavy cream in bulk from Costco and I have a delicious real ready in under 30 minutes.

This Creamy Garlic Mushroom Chicken became one of our favorites. You guys are going to LOVE the creamy sauce over the chicken. It is full of flavor and is thick and creamy and so delicious. This is so good that it tastes like it came straight from a restaurant!

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I am not a huge mushroom fan, but if you stuff them, or put them in a sauce I absolutely love them! These mushrooms added a new texture and awesome flavor to the dish.

I mean just look at all of that creamy delicious garlic mushroom goodness!

I couldn’t believe how delicious this meal turned out. Quick, easy, delicious and full of such delicious flavor. What is not to love about this dish!? You guys are going to love it just as much as our family did!

Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!

Author: Alyssa

Serves: 4-6

Ingredients

1½ pounds boneless skinless chicken thighs, or breasts

2 Tablespoons olive oil

8 ounces sliced mushrooms

3 garlic cloves, minced or whole (whatever your preference is)

1 cup chicken broth

½ cup heavy cream

2 ounces cream cheese, softened

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

1 Tablespoon flour

Instructions

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.

I rarely comment on recipes, but I’ve got to leave one here because this dish was so simple and DELICIOUS! Is there anything higher than 5 stars? My husband licked the entire plate and even my 18 month old enjoyed it! The sauce was amazingly simple and complemented the chicken beautifully. This will definitely be a part of our monthly menu.

I have made this twice in the same week it’s that good! I tweeked the recipe a bit by adding onion, onion powder, a little more cream cheese, some chicken gravy mix to help thicken it and parsley. I used Portabella mushrooms to.Served it over rice. tasted great.

There’s no need to be a glutton. There is no need for cream cheese in this recipe. Drives me crazy when people add cream cheese to everything. If you add heavy cream alone, this dish will still be amazing. That’s the beautiful thing about heavy cream, it thickens will its cooking. Eliminate the cream cheese and flour and you will be mine. They are using parsley but if you want to add an herbal with flavor, try Italian parsley or basil.

Super simple recipe and very tasty. I used light cream and omitted the flour. I added a small bag of ricotta stuffed gnocchi (I boiled from frozen for 3 minutes) and two handfuls of baby spinach during the last 2 minutes of cooking. Finally, I finished with a swirl of a small pat of butter – about a teaspoon. So simple yet elegant, delicious and very satisfying. Next time I may grate a tiny bit of nutmeg on top. I’d give the recipe more stars if I could!

NO! it says heavy cream doesn’t it? You could use lamb instead of the chicken and cabbage instead of the mushrooms. It’ll still be a meal, but it won’t be this meal as the recipe calls for. Change anything and the recipe isn’t the same…. Not rocket science

I made this recipe last night for my boyfriend, and OMG it was so good! I served it with wild rice and a side of brussels sprouts. It was super easy to make – which I greatly appreciated! I will definitely be making this again soon. Can’t wait to try more of your recipes! xo Ellen theperennialstyle.com

No, you will cook the chicken first then remove the chicken and cook the mushrooms and add other ingredients on top of the mushrooms. It tastes great and this is a popular meal at our home! Happy cooking! XOXO

A great big thank you for this super simple but super yummy dish! I don’t usually cook so I’m beyond happy that my whole family loved this…Especially my mother-in-law!!! =D * I did add some dried parsley and omitted the flour since the sauce was thick enough for me.

I’ve never been a huge fan of mushrooms, but my boyfriend and his daughter looove them so when I saw this recipe I had to try it. AND OH MY LANTA WHAT A HIT! They loooved it and so did I! I’ve made it twice already in the last two weeks. This will definitely be a new go to meal!